Coffee Crème Brulée - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 cup whole coffee beans
6 None egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
1/4 cup powdered sugar, sifted

Preparation

Preheat the oven to 325\u00b0F. Grease four 1/2-cup ramekins and place in a roasting pan.
Place cream and coffee beans in a medium saucepan on medium heat. Cook until hot. Cool then refrigerate until chilled
Whisk egg yolks, granulated sugar and vanilla in a large bowl until light and fluffy. Gradually whisk in cream mixture. Place bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir over low heat for 10 mins or until custard thickens slightly and coats the back of a spoon. Strain custard into a bowl and discard coffee beans.
Divide custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
Bake, uncovered, for about 25 mins or until the custards set. Remove the custards from the roasting pan and cool on a wire rack. Cover and refrigerate overnight.
Sprinkle the custards with sifted powdered sugar. Using your finger, spread sugar evenly over the surface of each custard, pressing in gently. Wipe the rims of ramekins clean. Using a small kitchen blow torch, heat the sugar until melted and browned. If you don't have a blow torch, preheat the broiler. Place the custards in a shallow baking dish filled with ice cubes (to keep the custards cold) and broil until the tops of custards caramelize. Let stand for a few minutes to set.